Dunlop Cheese
milk from 12 cowsIngredients
Directions
Make the curd
Heat the milk to near the temperature of fresh milk.
Add rennet and let it coagulate for 10-12 minutes.
Gently stir the curd as the whey begins to separate.
Remove the whey until the curd is solid.
Drain and press
Transfer the curd to a drainer with holes and apply weight.
Once drained, cut the curd into small pieces and mix with salt by hand.
Place the mixture in a vat and press it with a heavy stone.
Regularly check and change the cloth until no whey remains.
Age the cheese
Remove the cheese and place it on a dry board or pine floor.
Turn and rub the cheese with a coarse cloth to prevent mold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Milk
- Provides the proteins and fat that set into the cheese curd.
- Rennet
- Enzyme that coagulates the milk proteins so the curd forms and separates from the whey.
- Coarse sea salt
- Seasons the curd and draws out further moisture, helping preserve the cheese.
The step that matters
Remove the whey until the curd is solid. Expelling whey while the curd is firm controls moisture. Too much remaining whey keeps the cheese wet and open to spoilage, while the curd must be solid enough to hold its shape under pressing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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